Last Updated on September 15, 2021
Americans love chicken wings, so much so that we eat over 1 billion wings on that Big Game Sunday in February alone, let alone the entire football season and the rest of the calendar year. If you are looking for new ways to revamp and reinvent your recipe for wings, this recipe might be the answer.
This recipe is sweet from the honey, salty from the soy but most importantly packs a punch with the addition of garlic and heat from the chili sauce. Ramp up the intensity and add more chili if you want! Be generous when measuring out the marinade and tweak the sweet, salty, and slightly tangy flavors to your personal tastes.
Best served with a cold glass of beer. Cheers!
Ingredients
- 2 pounds chicken wings
- 4 garlic cloves peeled and minced
- 3 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- 3 tablespoons Chinese rice wine (Shaoxing wine) use mirin or beer as a substitute
- 1/2 teaspoon sesame oil
- 2 tablespoons red wine vinegar
- 2 tablespoons honey
- 2 tablespoons ketchup
- 1 tablespoon Sriracha or other chili sauce, plus more to taste optional
- Sesame seeds to garnish
Instructions
- Rinse chicken wings under cold running water. Drain well and pat dry
- Mix all remaining ingredients (including the optional chili sauce) besides the sesame seeds in a large bowl.
- Add the chicken wings and toss to generously coat the chicken wings with the marinade. Cover and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (180°C).
- Line a baking tray with foil and arrange chicken wings in a single layer. Reserve leftover marinade sauce.
- Bake for about 25 minutes and flip the wings if some are catching and burning too quickly. Pour the remaining marinade over the wings, sprinkle a generous amount of sesame seeds on the wings, and continue to bake for another 10 minutes to get the chicken wing skins crispy. Serve hot.
Image via My Little SoHo Kitchen by Michelle Tchea.
Michelle Tchea is a 5-time bestselling author on food and wine with her last book, Chefs Collective, highlighting 50 of Asia’s greatest chefs. She loves traveling and exploring different cultures and cuisines. Her current food obsession is a moldy blue cheese from southeastern Switzerland.
